Cheesecake Brownies

These Cheesecake brownies are a combination of two delicious desserts.

The recipe below is for a homemade brownie mix, but if you would like to use a packaged brownie mix, I included the instructions in the notes below the recipe.

I used a 9 inch square baking pan, but read below if you have a different size pan:

If you use an 8 inch pan, the brownies will be a little thicker and take a little longer to bake. Add about 2 minutes to the baking time.

If you use a 9x13 inch pan, the brownies will be thinner. They will also need less baking time, so subtract about 5 minutes from the baking time.

Cheesecake Brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 16 servings

Ingredients

For the Brownies

12 ounces semi-sweet or bittersweet chocolate chips

6 tablespoons unsalted butter cut into small cubes

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 eggs room temperature

1/4 cup unsweetened cocoa powder

1/3 cup cornstarch

1/2 teaspoon salt

1 cup mini semi-sweet chocolate chips

For the Cheesecake Layer

8 ounces cream cheese softened

1/2 cup granulated sugar

1 egg room temperature

1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper and leave an overhang for easy removal. Set aside.

For the Brownie Layer

Combine chocolate chips and butter in a large microwaveable bowl. Place in microwave and melt in 30-second increments, on high heat, stirring in between.

Stir in sugar and vanilla until completely combined. Add eggs one a time, stirring in between until combined.

Whisk together cocoa powder, cornstarch, and salt in a small bowl.

Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes. Stir in the mini chocolate chips.

Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set aside.

For the Cheesecake Layer

Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.

Add in the sugar and beat until combined.

Beat in the egg and vanilla extract until smooth.

Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.

Drizzle or spoon the remaining brownie batter over the top.

Bake for 30 to 35 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 30 minutes. Don’t rely on the time so much as the inserted toothpick.)

Let cool completely in pan. Use the parchment paper overhang to pull the brownies out and cut into squares.

Store in an airtight container in the refrigerator.

Notes

If using brownie mix: Prepare the brownie batter as directed on the box and proceed with the recipe starting with the cheesecake layer and bake as directed.

Nutrition Info:

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